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Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 tsp extra virgin olive oil, may be tripled
- 1 med onion, chopped
- 2 lb courgette or possibly courgettes, finely minced
- 2 x garlic cloves, chopped salt and black pepper, to taste
- 1 x egg, plus
- 1 x egg white
- 2 ounce Gruyere cheese Or possibly 1/2-c. grated
- 1/2 c. minced parsley
- 1 1/2 c. cooked arborio rice, see pantry note
- 1 tsp fresh thyme
- 2 Tbsp. fresh bread crumbs
- 1 tsp extra virgin olive oil, may be tripled
Direcciones
- This is one of several Provencal courgette tians, and it's one of the author's Serve it hot or possibly cool. She prefers it cool, as a starter, main dish, or possibly part of a selection of hors d'oeuvres.
- PANTRY: Use leftover rice or possibly allow time to make arborio or possibly other short-grain rice (1 part raw rice to 3 parts water or possibly light broth.)
- 1. Preheat oven to 375F (190C). Brush a loaf pan or possibly a 1 1/2-qt gratin dish lightly with extra virgin olive oil.
- 2. Heat half of the oil in a large heavy-bottom nonstick skillet over medium-low heat and add in the onion. Cook, stirring, till tender, about 5 min. Add in the courgette, garlic, salt and pepper and cook, stirring often for 10 min, till the courgette is tender but still bright green. Remove from the heat and allow to cold slightly.
- 3. Beat the Large eggs in a bowl. Stir in the courgette and onions, the cheese, parsley, rice, and thyme. Stir together, taste, and add in more salt and pepper if you like. Transfer to the baking dish. Sprinkle the bread crumbs over the top and drizzle on the remaining oil.
- 4. Bake for 45 to 60 min (it will take longer in a loaf pan), till hard and browned on the top. Remove from the heat and cold on a rack. Serve hot or possibly cool.
- 5. To serve, if you've used a loaf pan, slice the gratin. If you are serving it as part of a selection of hors d'oeuvres, you might want to cut the slices in half.
- ADVANCE PREPARATION: May be made a day ahead. Store, tightly covered, in refrigerator till needed.
- VARIATION: Use recipe as a filling for a torte/quiche.
- recipe had three times the amount of extra virgin olive oil and use whole Large eggs.
- Cuisine:"African/middle Eastern"
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 8 servings | |
| Calories 117 | |
| Calories from Fat 38 | 32% |
| Total Fat 4.38g | 5% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 58mg | 2% |
| Potassium 350mg | 10% |
| Total Carbs 14.85g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.61g | 2% |
| Protein 5.42g | 9% |
